Description
Indulge in the authentic flavors of Spain with these Classic Spanish Potato Fritters, known as Patatas Huecas. Crafted from simple pantry staples, these fritters are both easy to prepare and irresistibly delicious. Serve them as a tapas appetizer or a delightful side dish to elevate any meal.
Ingredients
For the Potato Fritters:
- 2 lbs (900 grams) Yukon gold potatoes
- 1 bay leaf
- 2 eggs
- ¼ cup (60 ml) milk
- ¼ cup (30 grams) all-purpose flour
- 1½ tsp (8 grams) baking powder
- 2 cloves garlic, finely grated
- 2 tbsp (8 grams) chopped parsley
- Pinch of sea salt
For the Spicy Aioli:
- ½ cup (120 grams) low-fat mayonnaise
- 2 cloves garlic, finely grated
- 1 tsp (2.5 grams) hot smoked Spanish paprika
- 1 tsp (5 ml) lemon juice
- 1 tbsp (15 ml) extra virgin olive oil
- Pinch of sea salt
- Dash of black pepper
Extras:
- 1 cup (240 ml) virgin olive oil, for frying
- Handful of chopped parsley, for garnish
Instructions
- Peel and cut the potatoes into small ½-inch (1.25 cm) pieces. Place them in a stockpot, cover with water, add the bay leaf, and season generously with sea salt. Bring to a boil over high heat.
- Cook the potatoes for 15 to 20 minutes until tender. Test by piercing with a toothpick. Drain and rinse under cold water, then remove the bay leaf.
- In a large bowl, mash the potatoes using a potato masher or large fork.
- In a separate bowl, whisk the eggs and add them to the mashed potatoes. Mix well.
- Incorporate the milk, flour, and baking powder into the potato mixture. Add the finely grated garlic, chopped parsley, and season generously with sea salt. Mix until a semi-thick batter forms. Adjust consistency by adding more milk if too thick or more flour if too thin.
- Heat a large frying pan over medium heat and add the virgin olive oil.
- Once the oil is hot, use two spoons to shape the batter into golf ball-sized portions and carefully place them into the pan. Ensure each fritter is in a single layer and spaced evenly. Fry in batches to avoid overcrowding.
- Fry each fritter for approximately 5 minutes per side, or until golden brown all around. Transfer cooked fritters to a dish lined with paper towels to absorb excess oil.
- To prepare the spicy aioli, combine the mayonnaise, finely grated garlic, hot smoked Spanish paprika, lemon juice, and extra virgin olive oil in a bowl. Season with sea salt and black pepper, then whisk until smooth.
- Serve the fritters arranged around the spicy aioli, garnished with chopped fresh parsley. Enjoy!
Notes
- For a creamier texture, opt for waxy potatoes like new potatoes, golden delight, or red potatoes.
- When frying, maintain medium heat to ensure the fritters cook evenly without browning too quickly on the outside.
- The recipe yields approximately 40 fritters. To make a smaller batch, simply halve the ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Spanish
